Italian Mixed Green Salad with Tomato, Carrot and Red Onion

What you need

• 150 g (5 oz) mixed salad leaves, such as butterhead and romaine
• 50 g (2 oz) arugula
• 250 g (9 oz) ripe tomatoes
• 2 (about 150 g / 5 oz) small carrots
• 1/2 red onion, thinly sliced
• 1/2 (about 150 g / 5 oz) cucumber
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt

Method

Restated from the original video

1. 1

   Soak the onion slices in cold water for 10 min to take the edge off, then drain.

2. 2

   Wash and dry the salad leaves and arugula. Tear any large leaves into bite-size pieces.

3. 3

   Cut the tomatoes into wedges. Peel the carrots and grate them coarsely. Slice the cucumber into half-moons.

4. 4

   Stir the salt into the vinegar in a large salad bowl until dissolved, then whisk in the olive oil.

5. 5

   Put the onion, tomatoes, carrots and cucumber in the bowl on top of the dressing, then pile the leaves and arugula over them.

6. 6

   Toss just before serving so the leaves stay crisp.

Imported from coolinarco.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.